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Tagliatelle with Mascarpone and Spinach

Everyone loves pasta – and spinach and cream were made for each other. You can use ‘spinachy’ leaves (such as Swiss chard or spinach beet) if they are a little tough, make sure you shred them finely and cook them until soft.

Ingredients
per pair of children
150 grams of tagliatelle or other pasta
100 gms of spinach leaves (or a couple of stems of Swiss chard)
Knob of butter
1 clove of garlic
3 tablespoons (50mls) of double cream
3 tablespoons (50 gms) mascarpone cheese
2 tablespoons of vegetable stock
Pinch of salt
Freshly ground black pepper
1 tablespoon of grated hard cheese (optional)

01Melt the butter in a frying pan and add the garlic chunk allowing it to turn golden brown.
02Chop the spinach finely and add to the frying pan. Cook over a low head until the spinach is soft.
03Put the cream and mascarpone in a saucepan, add the stock, salt, pepper and leave this to simmer for a few minutes.
04Cook the pasta, following the directions on the packet.
05Remove the garlic clove from the spinach.
Drain the pasta and put in serving bowl (it’s best if the bowl is warmed first) then mix in the well drained spinach and creamy mix and stir well.
06Serve topped with grated cheese.

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